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Mixed Potato Salad with Creamy Lemon Dressing

Mixed Potato Salad with Creamy Lemon Dressing

  • Preparation time

    30 mins
  • Cook time

    45 mins
  • Serves 6

There's nothing like a winning potato salad at a BBQ and this healthy recipe idea will win you lots of compliments. Try it and see.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • 500g baby potatoes, scrubbed, halved
  • 750g small kumara, peeled, cut into wedges
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 small red onion, thinly sliced
  • 60g baby rocket

Creamy Lemon Dressing

  • 2 1/2 Tbsp sour cream
  • 1/4 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 Tbsp thyme leaves
  • 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp water


  1. Preheat oven to 190°C (170°C fan-forced). Line 2 large oven trays with baking paper.

  2. Combine the potato, kumara, oil and salt in a large bowl. Toss to coat. Arrange on prepared trays and bake for 45 minutes until tender. Leave to cool for 15 minutes.

  3. For the dressing, whisk the ingredients in a small bowl. Transfer the potato and kumara in a large serving bowl.

  4. Toss through the onion and rocket. Drizzle with dressing and serve immediately.


  • Store rocket and other salad greens in airtight containers in the fridge to keep them fresh.
  • Store potatoes away from onions - storing them in the same place will cause them both to sprout faster.